Production, application and health effects of banana pulp and peel flour in the food industry
Open accessAbstract
The past 20 years has seen rapid development of value-added food products. Using largely wasted fruit by-products has created a potential for sustainable use of these edible materials. The high levels of antioxidant activity, phenolic compounds, dietary fibres and resistant starch in banana pulp and peel have made this tropical fruit an outstanding source of nutritive ingredient for enrichment of foodstuffs. Accordingly, processing of separate banana parts into flour has been of interest by many researchers using different methods (oven drying, spouted bed drier, ultrasound, pulsed vacuum oven, microwave, spray drying and lyophilization). Regarding the high level of bioactive compounds, especially resistant starch in banana flour, the application of its flour in starchy foods provides a great opportunity for product development, even in gluten free foods. This review aims to provide concise evaluation of the health benefits of banana bioactive components and covers a wide range of literature conducted on the application of different parts of banana and the flour produced at various ripeness stages in the food industry. Of particular interest, the impact of drying methods on banana flour properties are discussed.
Integrity signals
Registry
Cites
Statistics
Claims the paper makes
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
Flavonoids exert antioxidant effects primarily through electron or hydrogen atom donation to neutralize reactive oxygen species.
“Flavonoids, notably catechins and gallocatechins identified in banana peels (Türker & Savlak, 2021;Khoozani et al., 2019), exert antioxidant effects primarily through electron or hydrogen atom donation to neutralize reactive oxygen species (ROS).”
From Antioxidant Activity of Ethanol Extract Combination of Cavendis Banana Peel (Musa acuminata) and Kepok Banana Peel (Musa paradisiaca) Using the DPPH Method (2025) · cites this paper as Khoozani et al., 2019
Cites
Bioactive compounds in banana and their associated health benefits – A review
Singh, B., Singh, J. P., Kaur, A., & Singh, N. (2016) · Food Chemistry · doi:10.1016/j.foodchem.2016.03.033 · Cited by 531 · see citing works
Pereira, A., & Maraschin, M. (2015) · Journal of Ethnopharmacology · doi:10.1016/j.jep.2014.11.008 · Cited by 388 · cited 2× · see citing works
“The possibility of BPe application as a dopamine biomass source for the prevention of Parkinson’s disease was also discussed (Pereira and Maraschin 2015).”
BackgroundFruit peel waste: characterization and its potential uses
Pathak, P. D., Mandavgane, S. A., & Kulkarni, B. D. (2017) · Current Science · doi:10.18520/cs/v113/i03/444-454 · Cited by 272 · see citing works
Characterization of pectin extracted from banana peels of different varieties
Khamsucharit, P., Laohaphatanalert, K., Gavinlertvatana, P., Sriroth, K., & Sangseethong, K. (2018) · Food Science and Biotechnology · doi:10.1007/s10068-017-0302-0 · Cited by 232 · see citing works
Chemical Composition and Nutritional Value of Unripe Banana Flour (Musa acuminata, var. Nanicão)
Menezes, E. W., Tadini, C. C., Tribess, T. B., Zuleta, A., Binaghi, J., Pak, N., Vera, G., Dan, M. C. T., Bertolini, A. C., Cordenunsi, B. R., et al. (2011) · Plant Foods for Human Nutrition · doi:10.1007/s11130-011-0238-0 · Cited by 118 · cited 4× · see citing works
“It is well-known that phytosterols act as immune system modulators and exert cholesterol-lowering and anticancer Table 1 Composition of banana flour produced from different ripening stage (dry basis percentage) Banana maturity Flour base Starch RS DF Ash Lipid Protein References Green (stage 1–2) Pulp 64–75 17.5–48 7.…”
BackgroundInfluentialRamli, S., Alkarkhi, A. F. M., Shin Yong, Y., Min-Tze, L., & Easa, A. M. (2009) · International Journal of Food Sciences and Nutrition · doi:10.1080/09637480903183503 · Cited by 46 · see citing works
Flagged first, then by citations
Cited by
Sorted by citations
Recovery of Banana Waste-Loss from Production and Processing: A Contribution to a Circular Economy
Alzate Acevedo, S., Díaz Carrillo, Á. J., Flórez-López, E., & Grande-Tovar, C. D. (2021) · Molecules · doi:10.3390/molecules26175282 · Cited by 277 · see citing works
Mostafa, H. S. (2021) · Journal of Food Science · doi:10.1111/1750-3841.15854 · Cited by 78 · see citing works
Teshome, E., Teka, T. A., Nandasiri, R., Rout, J. R., Harouna, D. V., Astatkie, T., & Urugo, M. M. (2023) · Sustainability · doi:10.3390/su15107840 · Cited by 76 · see citing works
Martins, A. N. A., Pasquali, M. A. D. B., Schnorr, C. E., Martins, J. J. A., de Araújo, G. T., & Rocha, A. P. T. (2019) · Journal of Food Science and Technology · doi:10.1007/s13197-019-03999-w · Cited by 65 · see citing works
Putra, N. R., Aziz, A. H. A., Faizal, A. N. M., & Che Yunus, M. A. (2022) · Sustainability · doi:10.3390/su141710571 · Cited by 52 · see citing works
Banana Powder as an Additive to Common Wheat Pasta
Biernacka, B., Dziki, D., Różyło, R., & Gawlik-Dziki, U. (2020) · Foods · doi:10.3390/foods9010053 · Cited by 37 · see citing works
Suhada, A., Ulya, T., Fardani, R. A., Pertiwi, A. D., Halid, I., Pauzan, P., Ratulangi, W. R., Indriani, N., Ariwidiani, N. N., Widyan, R., et al. (2025) · Prisma Sains : Jurnal Pengkajian Ilmu dan Pembelajaran Matematika dan IPA IKIP Mataram · doi:10.33394/j-ps.v13i3.15782
- Authors
- Amini Khoozani, A., Birch, J., & Bekhit, A. E.-D. A.
- Affiliations
- University of Otago (NZ)
- Corresponding author
- Birch, John
- Bekhit, Alaa El-Din Ahmed
- Venue
- Journal of Food Science and Technology
- Published
- 2019-02
- Volume
- 56
- Issue
- 2
- Pages
- 548-559
- ISSN
- 0022-1155 (ISSN-L)
- 0975-8402
- PMC
- PMC6400781
- OpenAlex
- W2913961084
- Cited by
- 193
- References
- 6
- Citations by year
- 2026: 21 · 2025: 31 · 2024: 34 · 2023: 28 · 2022: 29 · 2021: 25 · 2020: 18 · 2019: 7
- FWCI
- 2.65
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- www.springer.com/tdm (tdm)
- Locations
- Journal of Food Science and Technology (publishedVersion)
- PubMed Central (publishedVersion)
- PubMed (publishedVersion)
- Funders
- University of Otago
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Health Sciences › Medicine › Biochemistry › Phytochemicals and Antioxidant Activities
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Drying and Modeling
- Keywords
- banana peel flour, fruit by-products, value-added food products, resistant starch, bioactive compounds, phenolic compounds, dietary fiber, antioxidant activity, drying methods, spray drying, freeze-drying, spouted bed drying, microwave drying, gluten-free foods, fruit maturity, health benefits
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
